New This Month

Coffee Cream Pie


Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur. Martha made this recipe on episode 507 of Martha Bakes.

  • Yield: Makes one 9-inch pie


  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 1/2 cups milk
  • 2 tablespoons plus 1 teaspoon instant espresso powder, such as Medaglia D'Oro
  • 4 large egg yolks
  • 1/4 cup coffee liqueur, preferably Kahlua
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons unsalted butter, cut into tablespoons and softened
  • Chocolate Wafer Crust
  • 1/3 cup dark chocolate-covered espresso beans or chocolate curls
  • 2 1/2 cups cold heavy cream
  • 2 tablespoons confectioners' sugar


  1. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).

  2. Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.

  3. Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.

  4. Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day).

  5. With the flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish.

  6. In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces or chocolate curls, and serve immediately.

Cook's Notes

The instant espresso powder and coffee liqueur add rich undertones to the flavor of this pie, but omit the espresso beans, as Martha did on episode 507 of Martha Bakes, for a smoother version of the pie and decorate using chocolate curls instead.

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